穇子馒头生产工艺及体外抗氧化性研究

Study on the production process and antioxidant activity in vitro of Eleusine coracana steamed bread

中文关键词:  穇子  馒头  抗氧化性

英文关键词:Eleusine coracana  steamed bread  antioxidant activity

中文摘要:

      目的 研究穇子馒头生产工艺及其抗氧化性。方法 采用单因素试验和正交试验, 以感官评分为评价指标, 研究穇子粉添加量、谷朊粉添加量、酵母的添加量和发酵时间对馒头品质的影响, 并通过羟基自由基清除法分析穇子馒头的体外抗氧化效果。结果 穇子馒头的最佳工艺条件为: 以高筋面粉100 g为基准, 穇子粉添加量20 g、谷朊粉添加量15 g、酵母粉添加量1.50 g, 发酵时间为30 min; 在样品质量浓度分别为5%、10%、15%、20%、25%时, 穇子馒头对羟基自由基的清除率分别为29.79%、38.61%、39.08%、45.80%、51.71%。结论 在最佳工艺条件下研制的穇子馒头色泽呈淡绛紫色、穇子风味浓郁、组织结构均匀、咀嚼性好, 与未添加穇子粉的普通白馒头相比较, 穇子馒头具有较好的体外抗氧化效果。

英文摘要:

      Objective To study the manufacturing process and antioxidant effect of Eleusine coracana steamed bread. Methods Using single factor experiment and orthogonal experiment, sensory score was used as the evaluation index to study the influence of the addition of gluten, gluten, yeast and the fermentation time on the quality of steamed bread, and the hydroxyl radical scavenging method was used to analyze the antioxidant effect of Eleusine coracana steamed bread in vitro. Results The optimum technological conditions of steamed bread were as follow: Taking 100 g of high gluten flour as the benchmark, 20 g of Eleusine coracana flour, 15 g of vital gluten, 1.50 g of yeast powder, 30 min of fermentation time; when the sample concentrations were 5%, 10%, 15%, 20% and 25%, the scavenging rates of the Eleusine coracana steamed bread to hydroxyl radicals were 29.79%, 38.61%, 39.08%, 45.80% and 51.71% respectively. Conclusion The Eleusine coracana steamed bread developed under the optimal technological conditions is light purple and rich in flavor, has uniform texture and good chewiness. Compared with the ordinary white steamed bread without adding Eleusine coracana powder, the Eleusine coracana steamed bread has significant antioxidant effect in vitro.